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Archive for the category “Fruit”

Camping Oatmeal

The summer I was 12 years old, my friend Emily and I attended a hard-core canoeing camp in the Boundary Waters Canoe Wilderness Area of northern Minnesota.

It was on this trip that I learned an incredible fact about camping: that it makes all food taste amazing, regardless of its actual quality/flavor.

This fact was confirmed a couple of weeks ago when my husband and I ventured north of the city to camp and hike.  Breakfast was incredibly simple: rolled oats boiled in water over a camp stove, with raisins, walnuts and cinnamon added thereafter.

Result?  Best. Oatmeal. Ever.

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Butternut Squash and Apple Soup

The following recipe for Butternut Squash and Apple Soup is just one of many delicious entries in a new cookbook of recipes using apples by Philip & Lauren Rubin called The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite.

This recipe was sweeter and richer-tasting than my usual butternut squash soup, while still being cream- and butter-free.

Butternut Squash and Apple Soup

2 tablespoons olive oil
1 yellow onion, coarsely chopped
1 medium butternut squash, peeled, seeded, and cubed
4 cups apples, peeled, cored, and chopped
4 carrots, peeled and chopped
1 quart chicken stock
¼ teaspoon cinnamon
Salt and pepper
½ cup walnut halves
4 ounces goat cheese, sliced in ¼ -inch rounds

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent about 3 minutes. Add the squash, apples, carrots, stock, and cinnamon and bring to a boil, stirring occasionally. Reduce heat to low, cover the pot, and simmer until the vegetables are soft when pierced with a fork, 20 to 30 minutes.

2. Ladle the vegetables and half of the broth into a blender or food processor. Puree until very smooth. Return soup to the pot and stir in the remaining broth, one ladleful at a time, until you reach the desired consistency. Season well with salt and pepper.

3. To serve, place a few walnuts in the center of a soup bowl. Shingle 2 slices of goat cheese on top of the walnuts and ladle the soup around the goat cheese. The idea is to have the goat cheese visible atop the soup. (Hint: it may be easier to ladle the soup into a large measuring cup with a spout and pour from there.)

Serves 6

Recipe: Raspberry Orange Muffins

It’s been fruit, fruit, fruit and more fruit lately.  I think I’m ready for spring and summer.

This Raspberry-Orange muffin recipe and photo come from Driscoll’s.  They are quite orange-y tasting which set them apart from other orange muffins I’ve had in the past (which have tended to be more orange colored than orange flavored).

Raspberry – Orange Muffins
My oh-so-typical substitutions: Whole wheat flour instead of all-purpose flour; walnut oil instead of canola oil; plain yogurt instead of sour cream.

1            6 ounce package Driscoll’s raspberries
1 ¾        cups whole wheat flour
1 ½        teaspoons baking powder
½           teaspoon baking soda
½           cup plain yogurt
½           cup packed brown sugar
¼           cup walnut oil
2-3         teaspoons grated orange zest (about 1 orange)
¼           cup orange juice
1            large egg

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with 10 paper liners or coat with cooking spray.
3. Rinse and drain berries. Pat dry with paper towel.
4. Stir together flour, baking powder and baking soda in a small bowl.
5. Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl. Stir in flour until partially moistened.  Add raspberries and stir in gently until evenly mixed.  Do not over-stir.
6. Divide batter evenly between muffin cups, filling each about ¾ full.
7. Bake 20 minutes until golden brown and toothpick inserted comes out clean.
8. Cool in pan 5 minutes.  Serve warm or remove and place on wire rack to cool completely.

Spiced Peach Cranberry Compote

Spiced jarred peaches and cranberries come together for a delicious warm compote. Perfect for Christmas morning or… even Christmas Eve morning!

Spiced Peach Cranberry Compote

Recipe by Hilary

1 28-oz jar Rosie’s Spiced Peaches
1 bag frozen or fresh cranberries
Dash of cinnamon
Sugar to taste

1. Drain syrup from jarred peaches into heavy medium saucepan.  Add cranberries and stir.  Heat on medium, covered, stirring occasionally, until cranberries pop.

2. Think about how large you want your peaches to be in the compote.  If you’re serving the dish on its own plate, perhaps you want to keep the peaches as halves.  Or, maybe you want them to be smaller, in which case you should cut them now.  Also, discard the couple of cloves from the jarred peaches- they’ll be difficult to remove (and to remember to remove) from the final dish.

3. Add peaches to cranberries and stir.  Sprinkle the dash of cinnamon (being careful not to let it get clumpy) and stir again.  Add a bit of sugar and taste.  Then continue adding sugar until you’re happy with the level of sweetness.

4. Serve warm.

*I was very pleased with Rosie’s Spiced Peaches (Stello Foods) in this recipe.  The peaches are beautiful and the spices add a wintry flavor and aroma to the compote.  You could also use your own canned peaches and spices.  Fresh peaches technically could work, but fresh peach season doesn’t align with hot-fruit-compote season so well. 

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